5 Hour Beef Stew Recipe
- 2 pounds beef tenderloin steaks, diced
- 8 potatoes, peeled and diced
- 4 (12 ounce) cans tomato-vegetable juice cocktail (such as V8®)
- 3 cups diced carrots
- 1 cup diced celery
- 1 onion, diced
- 3 tablespoons tapioca
- 1 tablespoon white sugar
- salt and ground black pepper to taste
- Preheat oven to 250 degrees F (120 degrees C).
- Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
- Bake in preheated oven until beef and potatoes are tender, about 5 hours.
